2 very large green tomatoes ( I have these fantastic heirloom tomatoes in my backyard right now that have great flavor.)

1½ cups coconut milk

1 tsp cumin seeds

1 tsp mustard seeds

15 curry leaves

2 green chillies like Serrano, slit down the middle

1 heaping tsp coriander powder

½ tsp turmeric

1 tsp sugar

1 tsp vegetable oil

Instructions

Heat the oil in a saucepan. Add the cumin and mustard seeds and, when they sputter, add the curry leaves and green chillies.

Saute for a few seconds and then add the green tomatoes

Add the coriander powder, turmeric, and sugar and stir together. Add a few tablespoons of water and when the water boils, put a lid on the saucepan and cook over medium-high heat about five minutes or until the tomatoes are soft and pulpy.

Add half the coconut milk and bring to a boil. Add salt to taste and let the tomatoes cook another minute or two.

Add the remaining coconut milk, stir, and heat until the coconut milk is warmed through but not boiling.

Turn off heat and serve.

Recipe by Holy Cow! at http://holycowvegan.net/2013/08/green-tomato-stew.html